Cheese-making course at the Schmalzmühle ★ 4.0
Hands-on cheese making in 5-litre pots at the Schmalzmühle in Röckingen, with a small tasting of the farm's cheese and a look into the creamery or the barn at the end.
A guide to cheese experiences in Franken.
Cheese Experiences in Franken
Cheese seminar (Käseseminar) at the Schmalzmühle ★ 4.0
At the Schmalzmühle in Röckingen each table gets a pot of milk to make cheese, then four courses of the farm's cheese with home-baked bread; guests take their own cheese home.
Cheese and wine seminar (Weinkönig trifft Käsekönig) at the Schmalzmühle ★ 3.8
Evening seminar at the Schmalzmühle in Röckingen: guests make cheese, then taste four cheese courses with eight wines, with guest winemaker Bernhard König of Randersacker.
Cheese school at the Berghof ★ 3.9
At the Berghof in Schöllkrippen each guest gets a pot of milk and makes cheese with the farm's cheesemaker, then tastes its cheeses at a buffet with side dishes and drinks.
Book wine experiences in Franken
Würzburg, guided tour of the wine cellar, incl. Tasting of three wines
Enjoy three wine tastings at our family winery, combined with an exciting tour of the winery and cellar. You will learn more about Franconian wine culture, tradition a...
Würzburg Old Town Tour with Wine Tasting on the Old Main Bridge
Experience Würzburg with wine: Discover the old town, listen to stories, and taste three Franconian wines, each 0.1 L - an unforgettable experience in special places.
White & Red - Short tour with wine in Würzburg
White wine to start, red wine to finish. Experience Würzburg's old town, its most beautiful places, and stories in an enjoyable hour.
Cheese Experiences in Franken, FAQ
What is Gerupfter in Franconia?
German Wikipedia says that in Franken the Obazda preparation is called Gerupfter or angemachter Camembert (also Angemachter), and in and around Bamberg sometimes Liptauer.
Is Obazda a protected name?
Yes. Obazda and Obatzter are a protected geographical indication in the EU eAmbrosia register (file PGI-DE-1069), registered on 26 June 2015. All processing of the ingredients must happen in Bavaria, though the raw materials may come from elsewhere.
What goes into it?
The EU specification requires Camembert and/or Brie (at least 40 percent of the product; Romadur, Limburger or fresh cheese may be added, at least 50 percent cheese in all), butter, paprika powder or extract and salt. Onion, caraway, other spices and herbs, cream, milk and beer are optional.